I am reviewing the marinade only, as we used a cream sauce with onion and blue cheese for the topping instead (from the tasty kitchen site...very good, by the way). The marinade did impart some sweetness to the filets (my boyfriend commented on the sweetness immediately with the first bite), but other than that, I didn't think it did anything for the steaks in terms of flavor. Also, for those who are planning on searing the steaks indoors, take note: the balsamic vinegar caused problems when I went to pan-sear the steaks. I patted the steaks dry, removing as much moisture as possible from the marinade, and used Mark Bittman's technique for searing that requires less heat than normal (a method I have used over and over again with great success and zero smoke). The balsamic vinegar burned almost immediately, even on moderate heat, filling the kitchen with particularly acrid smoke. While the steaks were cooked to a lovely medium rare, the burnt balsamic black crust was a detraction. That being said, I think the onion-blue cheese combo is a nice touch, and our cream sauce used similar flavors - all I did differently was add cream to the onions after they were caramelized, reduced that by about half, and then melted some blue cheese into the sauce - a nice option if you want a milder blue cheese flavor.
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I am reviewing the marinade only, as we used a cream sauce with onion and blue cheese for the...